SUBBA, D. Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef. Journal of Food Science and Technology Nepal, [S. l.], v. 6, p. 102–104, 2013. DOI: 10.3126/jfstn.v6i0.8269. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/8269. Acesso em: 25 nov. 2024.